Electric vs Gas for pressure canning?
bo_doc
13 years ago
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James McNulty
13 years agoRelated Discussions
Lacanche, 39" vs 43", and gas vs. electric
Comments (1)HI OOTM-Mom- I am literally asking all the exact same questions you asked above, and I would love to know what you ended up going with and if you are happy. Volney Vs Chassange? Gas v electric? Wall oven or not? cabinet sizes? THank you so much for any insight....See MoreExterior Lighting - Gas vs Electricity
Comments (10)I have heard 15-20 dollars per month per light. So if you have two double that ;) We have been here a few months and don't have ours installed yet but I will be able to know exactly how much they cost in a month or so when they are put in. The other negative is that they give out very little light. We put can lights in the ceilings of both of our overhangs over front and friends porch door for illumination and gas for looks. It goes without saying it is not particularly "green" to do this but those are the facts ;) You can do the electric ignition but our builder strongly discouraged it. He says they are very problematic. Of course, this is the only his opinion but I trusted it. They are also significantly more expensive....See Moreelectric vs. gas oven- what am I missing?
Comments (8)“I've never had anything but electric, but I've always turned my baked good 180 degrees at least once. None of my ovens have ever had the same temperature front and back...the back half always cooks faster!” To the food, it makes no difference what kind of heat is being used. Heat is heat, simply BTUs. However, how the heat is delivered will make a big difference on how the food end up being cooked. Here is the science on heating (cooking) food. There are three main and different ways to heat up food: 1. By microwave, which I will not discuss because it’s OT. 2. By infrared radiation 3. By conduction. Before I move on, let me point out that “Convection oven” is somewhat a misnomer. It should be called “Forced hot air”, because all heat produces convection, with or without a convection fan. Infrared (IR) heating is when you are in sunlight, you can be heated up even the air temperature is freezing. Conduction is when you park your car under the sun and you first entry your car and you feel that blast of hot air. Electric oven has electric heating elements which can generate IR only. The IR hits the food and the oven walls, raising the temperature of the walls and the food, which then heats up the air, the air then heats everything by conduction. Gas heats by exothermal chemical reaction. The heat generated heats the air and any objects near the flames. The heated food and objects then heat up the air by conduction. IR is a form of light, which is electro magnetic radiation, and light travels only in straight line, therefore anything in shadows will not be heated. Furthermore, Dark color objects get heated faster. Gas heats up the air, hot air moves by convection and heats the food all around. Electric heating elements are either on 100% or off, there is no in between. When it is on, the food gets the maximum IR heating. Electric heat is 100% dry heat. Gas heat is valved from low to high and gas combustion does produces water as one of the by products of the chemical reaction. All the above, combining the particular design characteristic of the physical oven, will give you different end results, depending your cooking skills, habits and recipes. I am not sure I answered your questions. :-) dcarch...See MoreGas vs Electric Cooking
Comments (31)I also am trying to make this decision, but I have restricted the argument (for myself) to induction versus gas. I have lived with gas and currently use an induction hob (underpowered and featureless). Nevertheless, I have come up with my own list of pros and cons for gas, induction, and radiant electric and would love to hear comments on their validity and on where I am misinformed. (I am leaning towards induction despite my long list of cons--cleanup and quick, even heat are so important to me!) GAS PROS: 1. easily adjustable--continuous control from simmer to boil 2. intuitive to use--small flame versus big flame 3. familiar to most repair services--cheaper and easier to fix (parts not ridicuolously expensive) 4. can use the same pot on all burners (not always true--some ranges have different size burner heads which dictate small or large pots) 5. can span burners with griddle or roasting pan 6. no need to buy special pots 7. cooktop will work in a power outage (may not be true for oven) 8. heats the kitchen in the winter 9. cooktop/range makes a statement unlike a flat piece of glass 10. can char a pepper CONS: 1. difficult and time consuming to keep clean 2. knobs, if too close to burners get hot 3. requires vigilance to avoid burning/melting equipment (plastic pot handles or utensils) that gets too close to flame 4. some burners cannot achieve a true simmer, so sauces can burn since the flame is not evenly distributed across the bottom of the pan (a simmer plate can help with this) and hot spots at higher temps depending on the pot/pan 5. heats the kitchen in the summer 6. depending on btus, may require a high level of ventilation 7. some electric wall ovens cannot be placed under a gas cooktop INDUCTION PROS: 1. easy to clean in seconds 2. spills don't burn onto the cooktop 3. cooktop doesn't pose the same burn hazard as does gas or radiant electric 4. doesn't heat the kitchen 5. easily adjustable with a finger 6. easy to maintain a constant low temp with no hot spots--evenly heats the pan 7. doesn't melt the handles of neighboring pots or equipment 8. ventilation requirements are less due to less residual heat from cooktop 9. efficient in terms of power to the pan versus lost to the surrounding air 10. fast to heat CONS: 1. May require expensive wiring upgrade 2. Won't work in a power outage 3. Requires pans that the cooktop can recognize (i.e., magnetic and flat on the bottom) 4. Size matters when it comes to recognition of pot or pan and the hob--can't switch pots around easily 5. Not intuitive when deciding 'levels of power'--no visual on the differences between the levels 6. Restricted to the levels of power of the cooktop--"some may have various 'steps' and 'halfsteps' to create a broad range, others my not have as many levels, so you don't have as much control--not continuous 7. May have difficulty getting the cooktop to recognize finger presses (learning curve for the 'right' touch 8. Cookware may buzz even if magnetic 9. Cooktop may buzz and click as it cycles off and on--some are louder, longer, and more annoying than others 10. Power sharing can limit when you can use boost on the different hobs 11. Special requirements for install clearances and ventilation in the cabinet 12. May require for warranty purposes that the same brand of wall oven be used under induction cooktop 13. Sliding pans may scratch the cooktop as will salt 14. Controls on the actual cooktop surface reduce the available space for pots 15. Often expensive to repair due to electronics involved 16. Not as much of a statement in a kitchen--just a piece of glass on the counter 17. Cannot span hobs with a roaster or griddle on most induction cooktops (unless cast iron to radiate the heat but may risk damaging the electronics under the cooktop by doing so)--few cooktops have a griddle feature 18. Cannot char a pepper--or light a candle! RADIANT ELECTRIC PROS are similar to induction EXCEPT no special pots required CONS 1. food burns onto the cooktop and is difficult to clean if left 2. surface gets hot and can burn hands or items on cooktop 3. don't have immediate control over cooking temps (i.e., can't reduce temp without lifting the pot due to the residual heat of the cooktop) 4. Slow to heat 5. Sliding pans can scratch cooktop...See Moredigdirt2
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13 years agoJames McNulty
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13 years agojonas302
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13 years ago
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